3 tbsp. butter
1 tbsp. vegetable oil
1 c. onion, chopped
1 c. green peppers
1 c. red peppers
1 c. yellow peppers
Dash of salt
Black pepper
2/3 c. cream
1 lb. pasta shells
2 tbsp. parsley, chopped
1/2 c. freshly grated Parmesan cheese

Saute butter, oil and chopped onion on medium heat. Saute onion until transparent. Add all the diced peppers, cook on medium high until tender. Add salt, pepper and cream, stir well. Turn up heat to high and cook until the cream is reduced by half. Cook pasta according to package. Drain and toss immediately with the peppers and cream. Sprinkle with parsley and grated cheese, toss again and serve. 4 to 6 servings.